4 chicken breasts, whole
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
1 c. sour cream
1 stick butter
1 can mushroom soup
1 celery stalk, finely chopped
1 med. onion, finely chopped
Dash basil
Salt & pepper

Stew chicken slowly with salt, pepper, basil, onion and celery. Just cover chicken with water, strain celery and onion from stock and save 1 cup. Cut chicken into pieces and combine with sour cream and cream of mushroom soup. Pour into 13 1/2" x 8 3/4" baking dish. Into bowl combine butter, 1 cup stock, celery, onion, stuffing mix and sprinkle over top of chicken. Bake at 350 degrees for 30 minutes.